Vegan Lotus mochi

vegan Lotus mochi

I know, I am overdoing it lately with mochi and Lotus recipes. But this is the phase that I am in right now, plus I can’t let these lovely ingredients go to waste. Other than that, I had to share this vegan Lotus mochi recipe with you. I have not seen a similar one on the internet so I had to let you know about this amazing combo that I cooked up.

All of my mochi recipes on this blog are different. But this one is similar to the strawberry mochi that I made last year. I just figured that it would make the most sense to combine that method with this type of filling.

Vegan Lotus mochi are sweet, sticky and honestly one of the best desserts I ate lately. If you are a fan of either mochi or Lotus cookies, this is the recipe for you.

A piece of advice

I know that these rice cakes look kind of complicated, but in reality they are super simple and easy to make. But in case you struggle with certain things, I am here to help you as much as I can.

First of all, I have to say – do NOT use regular rice flour! Use only glutinous (sweet) rice flour. This should be written on the packaging, but if you are still not sure, look for a letter G somewhere on the packaging. If you use any other flour you will not get sticky and soft mochi like these.

Also, if you (like myself) don’t have an actual steamer, you can improvise. I took a sieve with larger holes and put it in a large pot of water. When the water starts to boil cover the pot with a lid. Or you can improvise in any way you want, main thing is, this mochi dough should be steamed and not cooked in water.

The mochi dough will be very sticky after you remove it from the steamer. Make sure you dust the working surface and your palms with a small amount of corn starch. This way you’re going to prevent it from sticking to everything it touches. Make sure that you keep the Lotus spread in the fridge at all times, even when you form the balls for the filling. It softens up and melts quite quickly when left on room temperature (or higher).

Use clean and sharp scissors to make a cut in the middle of each mochi cake. But make sure you don’t cut it in half completely.

These measurements are enough for 6 to 7 vegan Lotus mochi, depending on the size. If you need more, adjust the measurements accordingly.

Vegan Lotus mochi

Recipe by Margo Drobi


  • 130 g of glutinous rice flour

  • 160 ml of water

  • 60 g of sugar

  • ½ tsp of oil

  • 150 g of Lotus biscoff spread

  • 8 Lotus biscoff cookies

  • corn starch


  • Keep the Lotus spread in the fridge prior to using it, it is supposed to be very thick. Divide the Lotus spread into 6-7 pieces and roll them into balls. Put them on a plate or a piece of parchment paper and keep them in the fridge.
  • Break the Lotus biscoff cookies apart, put them in the blender and blend until you get a fine powder. Set it aside.
  • In a small bowl mix together the glutinous rice flour, sugar, water and oil.  Mix everything with a spoon or a wire whisk until it becomes smooth and there are no lumps left. Place this bowl in a steamer basket*, cover with a lid and steam on medium temperature for about 12 minutes.
  • Open the lid, use a spoon to mix the mochi dough in the bowl. When you’re done, put the lid back on and steam for another 12 minutes. Remove the small bowl from the steamer and mix well with a spoon or a silicone spatula.
  • Pour a small amount of corn starch on a flat working surface and dust your hands with it. Place the mochi dough on the working surface. Use your hands to shape it in a sausage shape. Divide it into 6 – 7 pieces with a knife (depending on the desired size) and roll them into balls.
  • Take a ball of white mochi dough and flatten it with your palm. Place a Lotus spread ball in the center of the mochi dough, and close it off with the mochi dough by gently pinching it shut. Pour the ground Lotus cookies on a flat surface. Roll the formed mochi ball in the ground cookies until it is covered in them.
  • Take a sharp pair of kitchen scissors and cut it down the middle (halfway). This part is optional, and I mainly did it to show you the filling. These measurements are enough for 6 to 7 vegan Lotus mochi, depending on the size. If you need more, adjust the measurements accordingly.


  • * You can improvise a steamer by putting a sieve in a large pot with some water. Make sure that the water does not touch the sieve. Wrap a lid in a kitchen towel and cover the pot with it when the water starts to boil.

If you liked this recipe, make sure you check out my other recipes like:

– vegan strawberry mochi

– sweet potato sesame balls

– vegan mitarashi dango

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Lotus mochi. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.

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